Prep 15 mins
Cook 40 mins
Nice to serve for brunch - and all the fuss gets done the previous evening.
Make and share this Almond-Raspberry Croissant Breakfast Pudding recipe from Food.com.
- 6 plain croissants, cut into 1/2 inch pieces
- 3 tablespoons butter, cut into bits
- 5 tablespoons raspberry jam
- 2 tablespoons Amaretto or 2 tablespoons water
- 8 eggs
- 3 cups milk
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 7 ounces almond paste, crumbled
- 1⁄2 cup sliced almonds
- Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
- Set aside.
- Butter a 13-inch by 9-inch by 2-inch baking dish.
- Put in croissants to cover bottom of baking dish and dot with bits of butter.
- Thin raspberry jam with amaretto or water and drizzle over the croissants.
- Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
- Sprinkle almond paste and almonds to cover the top (in the overnight recipe, I sprinkle the toasted almonds on the following morning, just before baking).
- Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
- Preheat oven to 350F.
- Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
- Let cool 10 minutes before cutting in.
This recipe is quite delicious, but definitely too sweet and rich for my breakfast tastes lol This could be a dessert for me haha :-) I got a little confused whether I was suppose to let this sit before baking (like i have had to do with other bread pudding recipes) or whether i was suppose to bake right away. I allowed it to sit for a while and then baked it. It was very good, but like I said a bit rich and sweet for my morning tastes. I also made it a second time minus all of the almond paste, and used strawberry jam, and it was very good as well :-)(i made 1/2 the recipe both times :-) ) THanks for the recipe :-) I will be making it again :-)